Ingredients

Instructions

  1. Preheat oven to 350F.
  2. Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside.
  3. Combine flour and pepper in a shallow dish.
  4. Pour buttermilk into a second dish.
  5. Spread crushed crackers on a plate.
  6. Dredge chicken breasts, one at a time, in seasoned flour.
  7. Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
  8. Heat oil in a 12-inch skillet over medium-high heat.
  9. Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through.
  10. Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm.
  11. Put remaining cracker crumbs into pan and lightly brown.
  12. Stir mushroom soup into drippings and crumbs.
  13. Combine remaining buttermilk and flour; add to soup mixture.
  14. Add additional milk as needed.
  15. Bring to a boil, stirring; remove from heat.
  16. Serve chicken accompanied by gravy.